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Farm Market Pasta

September 22, 2016

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When I saw this recipe for a One Pan Farmers Market Pasta on The View from The Great Island, I knew it was something I wanted to make. It looked so fresh, delicious and healthy. Just one problem. Hubby loathes pasta and isn't overly fond of a lot of vegetables either. He was brought up on School Dinners and rationing and our modern vegetables/combinations/pasta dishes don't excite him in the least.

Myself, on the other hand . . . I adore fresh veg and combinations of veg and of course pasta. I thought I would never get to try this fabulous looking dish, but then today I decided that I would see if I could cut the recipe back to feed just one and HOORAY! I managed to do it and quite successfully as well!

I wasn't able to use the exact vegetables that the original cook used, but I substituted them with what I did have and I am sure you could just use an equal combination of whatever vegetables you have to hand and what works for you, always taking into consideration of course, which flavours go well together. Cougettes would be nice, as would aubergine, cauliflower, cabbage, etc. One thing you won't want to skip however is the tomatoes. I think they are pretty integral to the dish.

I used beans from the garden (runner beans, but you could use romano beans which are similar), two kinds of bell peppers (red and yellow), broccoli florets, red onions, and baby plum tomatoes.

I also chose to use whole wheat spaghetti, because it is healthier and lower GI than regular spaghetti. The Big Island used a combination of white wine and water. I used white wine and vegetable stock.

She used regular basil . . . I used some of my bush basil which I grew this year. Tastes the same, except the leaves are very tiny. Works beautifully in dishes like this.

The end result was fabulously delicious and sized right just for me . . . well, maybe a bit on the generous side, but I just saved the vegetables which didn't get eaten to put in with Mitzie's supper. Everybody was happy!

Todd had his leftover stew. Miztie had her tasty veg with her dinner and I got my pasta! Everyone's a winner!

Because
I am the only pasta lover in my house, I adapted this healthy and
delicious pasta recipe to serve only one person. It worked out
beautifully!

3 ounces of whole wheat spaghetti, broken in half

1/2 small red onion, peeled and thinly sliced

1/4 each red and yellow bell pepper, cut into thick strips

1 runner bean trimmed and cut on the diagonal into 1/2 inch pieces

(You could use Romano beans if that is all you have)

4 broccoli florets, halved

5 cherry plum tomatoes halved

1 small clove of garlic, peeled and finely chopped

Pinch of hot pepper flakes

60ml dry white wine (1/4 cup)

180ml vegetable stock (3/4 cup)

1 tsp sherry or white wine vinegar

3 cubes of frozen whole leaf spinach (1 large handful of fresh)

salt and black pepper to taste

To serve:

grated Parmezan cheese to serve

halved cherry tomatoes to serve

chopped fresh basil to serve

Quite
simply put the broken pasta into a large saucepan and top it with the
fresh vegetables. Add the pepper flakes, garlic, wine, stock and
vinegar. Cover and bring to the boil, then uncover and simmer, stirring
frequently and making sure that the pasta doesn't stick to the pan for 7
to 9 minutes until the vegetables are cooked and the pasta is tender.
(Note you may need to add a tiny bit more water, but be judicious as the
liquid becomes the sauce and you don't want it too thin.) Add the
frozen spinach, or leaf spinach if using. Stir in to melt the spinach,
or wilt the fresh spinach. Taste and adjust seasoning with salt and
black pepper. Pour into a pasta bowl to serve and top with the extra
cherry tomatoes, fresh basil and Parmesan Cheese to taste.

Note
- I am not overly fond of cooked tomato skins, and so I fish them out
and discard, but if you are not bothered, fill your boots.

If you want to make the recipe to feed more people do check out the original one here, which feeds between 4 and 6 depending on appetites. I highly recommend this tasty dish! Nom nom!!

Bon Appetit!

PS - How can it be Thursday already??? Wasn't it just Monday??? And how on earth can we be heading into the last week of September just about! The time is going too fast!

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About Me

Marie Rayner

Canadian ex pat deliciously living and cooking in the UK. I cook and eat every day. I like to take pictures of it and then share it with you!

How I got Here

Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 17 years I have discovered that most of what I had heard was totally and completelywrong!
Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past fifteen years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious!
I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures.
I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Contact Me

If you have any questions or want to work with me, feel free to e-mail me at mariealicejoan@aol.com

Colour me Chuffed

Thank You

TWEET

Did You Know???

Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Baking Powder:You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

Make Your Own Mixed Spice:You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.